Ingredients
Method
- Wash the strawberries and remove the hulls. Slice them into halves or quarters depending on their size. Trim the rhubarb stalks, discarding the leaves and chop them into half-inch pieces.
- In your large pot, combine the prepared fruit with the cane sugar and lemon zest. Let this mixture sit for at least two hours.
- Place the pot over medium heat. Stir gently until the sugar dissolves completely. Add the lemon juice and bring the mixture to a steady boil.
- Skim off any light foam that rises to the surface for a clearer final product.
- Continue boiling until the jam reaches 105°C (221°F).
- Carefully ladle the hot jam into your sterilized jars, leaving about a quarter-inch of headspace at the top.
- Wipe the rims, tighten the lids, and let the jars cool undisturbed for 24 hours.
Notes
Making this jam requires using a heavy-bottomed pot for even heat distribution. Store sealed jars in a cool, dark place for up to one year. Always use a clean spoon for serving to avoid cross-contamination.